Dinner in a dash: Whip up mac 'n' cheese, short rib stew

School is back in session, bringing with it the weeknight kitchen scramble. Want to serve something simple that you can make ahead of time? Here, Food & Wine's Gail Simmons makes mac 'n' cheese, short rib stew, and a spice rub that's great to have on hand.

Stovetop mac-n-cheese
Servings:

Makes 6 servings

Ingredients

    • 1 tablespoon unsalted butter
    • 1 medium onion, finely chopped
    • 1 1/2 teaspoons tomato paste
    • 1/2 teaspoon chopped thyme
    • 2 cups half-and-half
    • Salt and freshly ground pepper
    • 3 cups elbow macaroni (12 ounces)
    • 4 ounces each of Gruyère, sharp white cheddar and imported fontina cheese, shredded
    • 1/4 cup freshly grated Parmigiano-Reggiano cheese
    • 2 tablespoons panko bread crumbs

Preparation

Baking Directions:

Short rib stew

Ingredients

    • 1/2 cup low-sodium soy sauce
    • 3 tablespoons chopped garlic
    • 1 tablespoon minced fresh ginger
    • 1 small Asian pear, grated (1/4 cup)
    • 1 teaspoon freshly ground pepper
    • 2 scallions, thinly sliced, plus more for serving
    • 1/4 cup toasted sesame oil
    • 6 pounds English-cut beef short ribs (twelve 4-by-2-by-2-inch pieces)
    • 2 tablespoons canola oil
    • 1 small onion, finely chopped
    • 1 quart low-sodium chicken broth
    • 1 large daikon, peeled and cut into 1 1/2-inch chunks
    • 4 large carrots, peeled and cut into 1-inch chunks
    • 2 baking potatoes (1 1/2 pounds), peeled and cut into 1-inch chunks
    • 2 cups (12 ounces) chopped napa cabbage kimchi
    • 4 radishes, thinly sliced
    • Steamed white or brown short-grain rice, for serving

Preparation

Baking Directions:

Spice rub

Ingredients

    • 1 1/2 tablespoons caraway seeds
    • 1 1/2 tablespoons cumin seeds
    • 3 tablespoons ancho chile powder
    • 1 1/2 teaspoons garlic powder
    • Kosher salt
    • Three 3-pound (or four 2-pound) salmon fillets with skin, pin bones removed
    • Extra-virgin olive oil, for rubbing
    • 2 cups plain 2 percent Greek yogurt
    • 1 cup pomegranate seeds
    • 1/2 cup chopped cilantro
    • 1/2 cup chopped mint
    • 1/4 cup minced scallions (about 4)
    • 1 tablespoon freshly squeezed lemon juice

Preparation

Baking Directions:

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